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Ingredients
- 2 in Medium zucchini about 1 ½ “diameter
- 2 oz fresh Parmesan cheese 1 / 2 cup
- in *Instead of using crackers for this recipe I'm using Ian’s Gluten/Wheat Free Panko I buy it at Whole Foods and keep it stockedmy pantry
- 1 oz Can (14quartered artichoke hearts in water well drained or buy them frozen)
- 1 / 4 Small red bell pepper
- 1 / 3 cup Greek Yogurt
- Spices: . Order the Greek Rub and any of the kitchen tools on my website too at http://www.GlutenFreeLadyChef.com ) I use my own since Pampered Chef spices are not gluten/wheat free
- 1 / 4 tsp dried Oregano we have this dried from our garden
- 1 / 4 tsp garlic powder
- 1 / 4 tsp mint fresh or dried we have tons of this growing in our garden
- Zest 1 / 2 Lemon
- 1 Garlic Clove
Ingredients
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Instructions
- Preheat oven to 425
- Slice Zucchini and place the slices on the Rectangle Bar Stone. Set aside
- Grate Parmesan using Microplane Adjustable Grater and place in small batter bowl
- Using Manual Food Chopper finely chop artichokes and bell pepper; place in batter bowl and Parmesan
- Add yogurt, garlic pressed with Garlic Press, and spices and blend well.
- Using Small scoop place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with Gluten/Wheat free Ian Panko crumbs.
- Bake 14 – 16 minutes or until crumbs are golden brown. Remove stone from oven to stackable cooking rack. Serve with Mini-Serving Spatula.
Recipe Notes
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